 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 2 |
|
A no-fuss, warming dish, superb as a mid-week supper. This seems like a lot of vegetable but they cook down quite a lot. Vegetarians can omit sausage and opt for beans instead. Serve with new potatoes and a salad if desired. This recipe is a variation on the Holford Low GL Diet. It is still very healthy! I love it because preparation is simple. I stir the garlic and tomato paste in at the end of the cooking period (prevents burning). Tip 1: If adding new potatoes, cut in half and place cut side down for quicker cooking. Tip 2: I prefer to cook the sausages separately, but they can be added half way through the cooking time. Tip 3: The sweeter the peppers, the better the taste. Ingredients:
4 lean good-quality sausages (venison are the leanest, otherwise opt for lean pork or beef) |
4 bell peppers, quartered and then halved if pieces are very large (red orange or yellow) |
2 red onions, quartered |
2 -4 courgettes, sliced in 1 inch pieces (depending on size) |
3 -6 new potatoes, cut in half (depending on size) (optional) |
2 tablespoons olive oil |
2 teaspoons mixed italian herbs |
2 garlic cloves, crushed (or garlic paste) |
2 tablespoons tomato paste |
black pepper |
Directions:
1. Place peppers, onions, courgettes and new potatoes in a shallow casserole or roasting tin, sprinkle herbs and drizzle with oil.
2. Place in a preheated oven for around an hour at 180C/350F/gas mark 4.
3. Just before serving stir in tomato and garlic paste and grind black pepper on top.
|
|